We are delighted that the Lake District National Park has achieved UNESCO World Heritage Site Status. The Lake District is now recognised as a cultural landscape, so get outside and join us for a ‘Picnic in the Park’. Share your picnic celebrations on social media using #WeAreTheLakes
Be part of this park-wide celebration on Saturday 15 and 16 July. All you need to do is pack a picnic and head to your favourite place in the Lake District. There is nothing quite like a picnic to celebrate something special over the summer.
On Saturday 15 and Sunday 16 July we are hosting a 'Picnic in the Park' at Brockhole on Windermere. On Sunday we will be joined by some very special Lake District guests, Max and Paddy, the adventurous Springer Spaniels! Max and Paddy will be here from 10:30am - 2pm, come and say hello. They've got tasty picnic treats to give away to their four legged friends courtesy of Acana Heritage - get there early if you want in on the action as there's limited stock!
Why not come along and enjoy a unique picnic in stunning surroundings, right on the shores of Windermere? There's no need to worry about packing your own picnic, everything will be done for you!
Brockhole is offering a choice of freshly prepared picnic boxes full of local goodies to suit all tastes! All you need to do is book your 'Pick up Picnic' online and pick up on the day, children's picnics start from just £6.00 - find out more and book online today.
Please note picnics must be reserved by 5pm Thursday 13 July so be quick!
Come and celebrate the Lake District’s World Heritage status and learn about the National Trust’s role in this evolving masterpiece.
Pop into one of the Trust sites below and enjoy a cupcake on us:
There are so many places to choose from across the park. Here are some ideas where you could celebrate with a picnic:
Float in the middle of one of England’s most iconic lakes, Coniston Water and have your picnic in a boat whilst being surrounded by stunning views.
Discover other must-see viewpoints of the Lake District to have your picnic.
TV chef, Peter Sidwell is celebrating Picnic in the Park! Try out these perfect quick and easy picnic recipes.
These will be the very best sausage rolls you will ever have, but please remember to buy good quality sausage meat.
What you will need
250g (8oz) packet puff pastry
500g (1lb) Cumberland sausages
1 large egg, lightly whisked 1 tsp fennel seeds, optional
For the chutney:
1 fennel bulb, chopped finely
1 onion, roughly chopped
olive oil for drizzling
1 apple, peeled and chopped
100ml (31⁄2fl oz) white wine vinegar
350g (11oz) preserving sugar 1 tsp fennel seeds salt and pepper
Make the chutney. Put the fennel and onion in a heavy pan. Add a drizzle of olive oil and cook until soft, then add the roughly chopped apple and cook for a few more minutes.
Add the white wine vinegar, sugar and fennel seeds. Continue to cook for a further 20 minutes until the liquid has reduced by half. Season with salt and pepper and leave to cool.
Cut the block of puff pastry in half. Roll each half into a long rectangle, about 40cm x 10cm (16in x 4in) and about 1⁄2cm (1⁄4in) thick. Spread a tablespoon of fennel chutney down the middle of each rectangle. (Store the rest of the chutney in clean sterilised jars – it will keep for around 4 weeks in the fridge.)
Cut the sausage meat out of the skins and lay it on top of the chutney. Pull the pastry over the sausage meat and press the edges together.
Cut each long sausage roll into approx 10 portions. Place the rolls on a non- stick baking tray and wash them with the beaten egg. Sprinkle with fennel seeds if using and bake in a hot oven for 15 minutes until golden brown.
Ginger bread is a very British classic and I love it. This cake has a lovely warm fuzzy feel to it and if I am cooking it at home it fills the whole house with wonderful smells of baking and spice.
What you will need
225g plain flour
1tsp ground ginger
1 ½ tsp of baking powder
½ tsp of baking powder
½ tsp of mixed spice
100g muscovardo sugar
75g black treacle
75g golden syrup
50ml full fat milk
100ml of ginger beer
1 large egg beaten
75g of candied ginger
Melt the sugar, butter, syrup and treacle on a low heat to avoid it burning
Line a alb loaf tin with backing parchment
Sift together the flour, ground ginger, baking powder, bicarbonate of soda and the mixed spice into a bowl
Make a well in the middle of the flour and pour in the mixture from the pan
Add the ginger beer, milk, beaten egg and the chopped candied ginger
Mix it all together until smooth and pour into the bread pan
Bake in a pre-heated oven 180c for 1 hour or until the cake is firm to touch when you gently press it down in the centre.
We would love to know where you celebrated with your Picnic in the Park, share your photos on social media using #WeAreTheLakes